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Rice Noodle Egg Rolls (Vietnamese Fried Spring Roll Recipe)

This Rice Noodle Egg Rolls recipe introduces a flavorful combination of vegetables, protein, rice noodles, and sauce tightly wrapped in a fried golden crunchy layer
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Course: Appetizer, Side Dish
Cuisine: Vietnam
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 20 Servings
Calories:
Author: Jeehan

Ingredients

  • 2 tablespoon sesame seed oil
  • 3 cloves garlic
  • ¼ cup finely chopped onions
  • ½ cup shredded carrots
  • 4 tablespoon scallion
  • 2 tablespoon chopped cilantro
  • 2 cups shredded chicken breast
  • 2 cups cooked Vermicelli Rice Noodle (angel hair noodles) 
  • 2 tablespoon soy sauce
  • 2 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 package egg roll/spring roll wrapper (2o counts) 

Instructions

  • In a large pot, add sesame seed oil, finely chopped garlic, chopped onions, carrots, cilantro, and scallion, on medium heat until all vegetables are soft. 
  • Add cooked shredded chicken breast, cooked vermicelli noodles, soy sauce, Worcestershire sauce, and salt. 
  • Mix until everything is well combined.
  • Place an egg roll wrapper on a flat surface like a cutting board. 
  • Place about 3 tablespoons of filling on the corner. Fold up that corner and then fold over the side corners.
  • Start rolling and tuck the filling inside tightly. Use egg whites or water as glue on the inside and outside to seal it closed. 
  • In a large pot, heat oil on medium heat. Add about 6 eggrolls and cook for 3 minutes on each side ( if frozen cook for 4 minutes on each side).
  • Place them on a prepared pan lined with a paper towel.
  • Allow to cool for few minutes before serving.

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